Recipe: Provencal Vegetable Gratin

I stumbled upon this dish months (maybe even years) ago while browsing the recipe collection of Food Network.com and it’s been sitting in a Word file on my computer ever since. While I just got around to making it this weekend, I can finally (and honestly) say that it’s 100% delicious, easy to assemble, and makes for an impressive presentation on the dinner table.

My only complaint with this recipe? That I didn’t try it sooner (but that’s not the recipe’s fault, now is it?)

Made with plenty of garden fresh zucchini, yellow summer squash, tomatoes, onions, olive oil, salt, pepper and freshly grated Parmesan cheese, this vegetable dish is as colorful and lovely as it is beautiful and satisfying.

I hope you’ll find (or make the) time to try this vegetable dish soon, and I hope it brings you as many compliments, satisfied smiles and requests for seconds as it did me. After all, nothing says, “Mmm… that was good,” quite like an empty baking dish.

Recipe: Provencal Vegetable Gratin

(recipe adapted from the Food Network show, How To Boil Water)

• 5 tablespoons extra-virgin olive oil, plus more for dish
• 1 large onion, thinly sliced
• 3 cloves garlic
• 2 & 1/2 good pinches kosher salt
• 1/4 cup fresh basil leaves, torn
• 2 teaspoons chopped, fresh thyme leaves
• 4-5 tomatoes, sliced into 1/4″ rounds
• 2-3 large zucchini, sliced into 1/4″ rounds
• 2-3 large yellow summer squash, sliced into 1/4″ rounds
• 1/2 cup frehsly grated Parmesan cheese
  

Preheat the oven to 375 degrees F. Lightly grease a 7″x11″ (or 9″x13″ if using more vegetables) baking dish with olive oil.

Warm 2 tablespoons of the olive oil in a large skillet over medium heat. Add onions, garlic and 1 teaspoon of the kosher salt. Cook, stirring occasionally, for 5 minutes or until completely softened and cooked but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish.

Toss the sliced vegetables with the remaining olive oil, salt and pepper. With the long end of the baking dish facing you, begin alternating the sliced zucchini, yellow summer squash and tomatoes in lengthwise, compact, upright rows on top of the onion mixture.

Cover dish tightly with aluminum foil and bake until vegetables are softened, about 30-35 minutes. Uncover and sprinkle vegetables with the freshly grated Parmesan, and continue baking about 20 minutes or so, until cheese melts and begins to brown.

Serve warm or at room temperature.

Enjoy!

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